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Rice Stuffing
 

1½ cups long grain rice, uncooked 2½ cups onion, chopped 1½ cups green onion tops, chopped 1½ cups celery, chopped ½ cup red bell pepper, chopped ¼ cup bacon drippings 1 teaspoon seasoned salt 1 teaspoon celery seeds ½ teaspoon salt ½ teaspoon pepper 1 tablespoon Worcestershire sauce ¼ cup fresh parsley, chopped Cook rice according to package directions; set aside. Cook onion, green onion tops, celery and bell pepper in bacon drippings in a large skillet over medium-high heat, stirring constantly, until tender. Stir in seasoned salt, celery seeds, pepper and Worcestershire sauce. Combine rice, vegetable mixture and parsley in a serving bowl, tossing gently; serve immediately or use as stuffing. Source: Southern Living Magazine, Fall 1995.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.